VEGGIES
Ingredients:
- 2 medium green bell peppers, washed, tops cut off and de-seeded so center is hallow.
- Place the hollowed peppers into a roasting pan.
FILLING
Ingredients:
- 2 tablespoons olive oil
- 3 medium yellow onions, peeled and diced small
- 4 garlic cloves, minced
- 3/4 cup finely minced fresh Italian parsley leaves
- 1 tomato, diced
- 3/4 cup fresh dill, mined
- 3 cups Brown rice, cooked
- 1 teaspoon ground cinnamon
- 1 tbsp fresh garlic, minced
- 1/2 cup almonds, sliced
- pepper, to taste
- 1/4 c. low fat Parmesan cheese (optional)
Directions:
- Preheat the oven to 3500 F.
- In a saute pan, over medium high heat, heat the oil; saute the onion and garlic. parsley, dill, garlic and tomato, and bring to a simmer.
- Add the brown rice, simmer for about 10 minutes.
- Season with cinnamon and pepper.
Assembly:
- Fill each of the hollowed peppers.
- Place on baking sheet and allow to cook until pepper is soft to the touch.
- Sprinkle Parmesan cheese over tops, if you are using, turn oven on broil and broil until peppers are golden brown.
- Allow the peppers to sit for 20 minutes before serving.
Stuffed vegetables are served warm or at room temperature and are even great the following day.
YOU CAN EASILY ADD YOUR FAVORITE LEAN PROTEIN TO THE MIX!
ENJOY!!!
